CA2182687C - Pizza crisper - Google Patents
Pizza crisper Download PDFInfo
- Publication number
- CA2182687C CA2182687C CA002182687A CA2182687A CA2182687C CA 2182687 C CA2182687 C CA 2182687C CA 002182687 A CA002182687 A CA 002182687A CA 2182687 A CA2182687 A CA 2182687A CA 2182687 C CA2182687 C CA 2182687C
- Authority
- CA
- Canada
- Prior art keywords
- bottom portion
- pan
- grooves
- set forth
- lands
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
- A21B3/139—Baking-tins; Baking forms with apertures to vent steam
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/01—Vessels uniquely adapted for baking
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S99/00—Foods and beverages: apparatus
- Y10S99/15—Pie pans
Abstract
The pizza crisper disclosed herein is formed of aluminum sheet metal and comprises a bottom portion (13) and an annular rim (15) which rises above the bottom portion (13). The bottom portion (13) is perforated and comprises a succession of annular lands (31-34) separated by annular grooves (35-37) which can be substantially bridged by pizza dough thereby to facilitate air circulation and the venting of moisture.
Description
_I_ a The present invention relates to pans and more particularly to a pan for crisping a dough based food article such as pizza.
There is increasing consumer interest in preparing dough based articles such as pizza in the home either using fresh dough to make a pizza from scratch or utilizing partially prepared pizzas which may be sold as frozen goods, for a subsequent final cooking and crisping by the consumer. This consumer interest has generated a need for a suitable pan which will facilitate the cooking and/or crisping of a pizza product, without the use of a commercial oven. Various attempts to devise such a pan have been proposed heretofore e.g. such as the construction show in the Barlow et a1 patent 4,563,946, but such attempts have not been entirely successful.
Among the several objects of the present invention may be noted the provision of an improved pap for crisping dough based food articles such as pizza; the provision of such a pan which promotes uniform cooking;
the provision of such a pan which facilitates the release of moisture from baked dough or crust; the provision of such a pan which facilitates a browning or crisping effect; the provision of such a pan which facilitates use in a domestic cooking environment; the provision of such a pan which is highly reliable and which is of relatively simple and inexpensive construction. Other objects and features will be in part apparent and in part pointed out hereinafter.
W 0 95120901 PCTlUS95101535 ~,~,~~r.~ .,f the Tnvention A crisping pan in accordance with the present invention provides a bottom portion and, surrounding that bottom portion, a raised rim. The bottom portion provides a succession of annular lands separated by annular grooves which can be bridged by dough.
Preferably, at least the grooves are perforated to allow venting of moisture from the dough.
Brief Descrit~tion of the Drawings Figure 1 is a plan view of a pizza crisping pan in accordance with the present invention:
Figure 2 is a plan view, to a substantially enlarged scale, of a section of the pan of Figure 1:
Figure 3 is a side view, in section, taken substantially on the line 3-3 of Figure 2 showing convolutions in the bottom of the pan; and Figure 4 is a view, similar to Figure 2, showing an alternate pan construction.
Corresponding reference characters indicate corresponding parts throughout the several views of the drawings.
nescribtson of the Preferred Embodiment Referring now to Figures 1-3, the pizza crisping pan illustrated there is constructed of sheet metal of essentially uniform thickness, e.g. aluminum alloy 3003 R'O 95120901 PCT/US95101535 21.82687 of 0.040 inch thickness. The pan illustrated is 12 3/4 inches in diameter and provides a 10.45 inch diameter bottom portion, designated generally by reference character 13, surrounded by an upwardly convex annular raised rim portion 15. Rim portion 15 terminates in a rolled edge designated generally by reference character 17. The height of the rim is preferably about 0.55 inches.
The bottom portion 13 is perforated in a pattern forming a series of essentially equally spaced rings of perforations, the perforations in the successive rings being designated by reference characters 20-29 moving from the innermost ring to the outermost ring. As may be seen from the drawings, the number of perforations in the rings increases from innermost to outermost. The size of the perforations is preferably about 'h inch diameter.
In accordance with an important aspect of the present invention, the bottom portion 13 is also shaped or convoluted to provide a succession of annular lands separated by annular grooves. The lands are designed by reference characters 31-34 while the grooves are designed by reference characters 35-37.
In accordance with the practice of the present invention, the width of each of the grooves 35-37 is selected so that it can be substantially bridged by pizza dough, that is, pizza dough placed in the pan without substantial additional pressure will contact only a minor portion of the surface within each groove, if it contacts it at all. A width of about ~/a inch is appropriate for the grooves. The lands 31-34 are preferably wider than the grooves 35-37, e.g. 1'/n inch wide, and, preferably, 9 's each land encompasses a plurality of the rings of perforations. In the preferred embodiment illustrated, each of the lands spans two rings of perforations while each of the grooves spans a single ring.
As indicated, the function of t:he depressed grooves 35-37 is to allow an air circulation between the pizza crust and the pan. This air circulation facilitates release of moisture from the crust and the elevated ambient oven air facilitates the browning and/or crisping of the pizza crust. The air holes in the grooves admit the ambient air and permit the release of moisture.
Using the pizza pan of the present invention accordingly facilitates a desirable crisping of the pizza crust and avoids the making of a soggy or ove=:ly moist product.
The alternate construction illustrated in Figure 4 is conceptually similar to that illustrated in Figures 1-3 but permits the making of a larger size pizza. The pan of Figure 4 is 15 3/4 inches in dianaeter having a 13.45 inch diameter bottom portion which provides five lands and four grooves. The arrangement of the lands and grooves and the perforations in the central portion is essentially the same as the bottom of the product illustrated in Figures 1 and 3 so that much common tooling may be employed and so that the smaller size pan can nest inside the larger pan.
In a preferred embodiment, thi:a invention a.s a pizza pan formed from aluminum sheet meta:L of essentially uniform thickness, said pan compris:Lng: a bottom portion -4a-and, surrounding said bottom portion., a circular rim which rises in an upwardly concave a.rc above said bottom portion, said bottom portion being perforated with unrimmed holes in a pattern forming a series of essentially equally spaced concentric circular rings of perforations, said bottom portion being further characterized in comprising a series of flat annular lands separated by flat annular grooves which can be substantially bridged by pizza dough, each of said lands spanning a plurality of said rings with each of said grooves spanning a single ring thereby to provide venting of the bridged spaces.
In view of the foregoing it may be seen that several objects of the present invention are: achieved and other advantageous results have been attained.
As various changes could be made in the above constructions wa.thout departing fronn the scope of the invention, it should be understood that all matter contained in the above description or shown in the accompanying,drawings shall be interpreted as illustrative and not in a limiting sense.
There is increasing consumer interest in preparing dough based articles such as pizza in the home either using fresh dough to make a pizza from scratch or utilizing partially prepared pizzas which may be sold as frozen goods, for a subsequent final cooking and crisping by the consumer. This consumer interest has generated a need for a suitable pan which will facilitate the cooking and/or crisping of a pizza product, without the use of a commercial oven. Various attempts to devise such a pan have been proposed heretofore e.g. such as the construction show in the Barlow et a1 patent 4,563,946, but such attempts have not been entirely successful.
Among the several objects of the present invention may be noted the provision of an improved pap for crisping dough based food articles such as pizza; the provision of such a pan which promotes uniform cooking;
the provision of such a pan which facilitates the release of moisture from baked dough or crust; the provision of such a pan which facilitates a browning or crisping effect; the provision of such a pan which facilitates use in a domestic cooking environment; the provision of such a pan which is highly reliable and which is of relatively simple and inexpensive construction. Other objects and features will be in part apparent and in part pointed out hereinafter.
W 0 95120901 PCTlUS95101535 ~,~,~~r.~ .,f the Tnvention A crisping pan in accordance with the present invention provides a bottom portion and, surrounding that bottom portion, a raised rim. The bottom portion provides a succession of annular lands separated by annular grooves which can be bridged by dough.
Preferably, at least the grooves are perforated to allow venting of moisture from the dough.
Brief Descrit~tion of the Drawings Figure 1 is a plan view of a pizza crisping pan in accordance with the present invention:
Figure 2 is a plan view, to a substantially enlarged scale, of a section of the pan of Figure 1:
Figure 3 is a side view, in section, taken substantially on the line 3-3 of Figure 2 showing convolutions in the bottom of the pan; and Figure 4 is a view, similar to Figure 2, showing an alternate pan construction.
Corresponding reference characters indicate corresponding parts throughout the several views of the drawings.
nescribtson of the Preferred Embodiment Referring now to Figures 1-3, the pizza crisping pan illustrated there is constructed of sheet metal of essentially uniform thickness, e.g. aluminum alloy 3003 R'O 95120901 PCT/US95101535 21.82687 of 0.040 inch thickness. The pan illustrated is 12 3/4 inches in diameter and provides a 10.45 inch diameter bottom portion, designated generally by reference character 13, surrounded by an upwardly convex annular raised rim portion 15. Rim portion 15 terminates in a rolled edge designated generally by reference character 17. The height of the rim is preferably about 0.55 inches.
The bottom portion 13 is perforated in a pattern forming a series of essentially equally spaced rings of perforations, the perforations in the successive rings being designated by reference characters 20-29 moving from the innermost ring to the outermost ring. As may be seen from the drawings, the number of perforations in the rings increases from innermost to outermost. The size of the perforations is preferably about 'h inch diameter.
In accordance with an important aspect of the present invention, the bottom portion 13 is also shaped or convoluted to provide a succession of annular lands separated by annular grooves. The lands are designed by reference characters 31-34 while the grooves are designed by reference characters 35-37.
In accordance with the practice of the present invention, the width of each of the grooves 35-37 is selected so that it can be substantially bridged by pizza dough, that is, pizza dough placed in the pan without substantial additional pressure will contact only a minor portion of the surface within each groove, if it contacts it at all. A width of about ~/a inch is appropriate for the grooves. The lands 31-34 are preferably wider than the grooves 35-37, e.g. 1'/n inch wide, and, preferably, 9 's each land encompasses a plurality of the rings of perforations. In the preferred embodiment illustrated, each of the lands spans two rings of perforations while each of the grooves spans a single ring.
As indicated, the function of t:he depressed grooves 35-37 is to allow an air circulation between the pizza crust and the pan. This air circulation facilitates release of moisture from the crust and the elevated ambient oven air facilitates the browning and/or crisping of the pizza crust. The air holes in the grooves admit the ambient air and permit the release of moisture.
Using the pizza pan of the present invention accordingly facilitates a desirable crisping of the pizza crust and avoids the making of a soggy or ove=:ly moist product.
The alternate construction illustrated in Figure 4 is conceptually similar to that illustrated in Figures 1-3 but permits the making of a larger size pizza. The pan of Figure 4 is 15 3/4 inches in dianaeter having a 13.45 inch diameter bottom portion which provides five lands and four grooves. The arrangement of the lands and grooves and the perforations in the central portion is essentially the same as the bottom of the product illustrated in Figures 1 and 3 so that much common tooling may be employed and so that the smaller size pan can nest inside the larger pan.
In a preferred embodiment, thi:a invention a.s a pizza pan formed from aluminum sheet meta:L of essentially uniform thickness, said pan compris:Lng: a bottom portion -4a-and, surrounding said bottom portion., a circular rim which rises in an upwardly concave a.rc above said bottom portion, said bottom portion being perforated with unrimmed holes in a pattern forming a series of essentially equally spaced concentric circular rings of perforations, said bottom portion being further characterized in comprising a series of flat annular lands separated by flat annular grooves which can be substantially bridged by pizza dough, each of said lands spanning a plurality of said rings with each of said grooves spanning a single ring thereby to provide venting of the bridged spaces.
In view of the foregoing it may be seen that several objects of the present invention are: achieved and other advantageous results have been attained.
As various changes could be made in the above constructions wa.thout departing fronn the scope of the invention, it should be understood that all matter contained in the above description or shown in the accompanying,drawings shall be interpreted as illustrative and not in a limiting sense.
Claims (14)
1. A pan for crisping a dough based food article, said pan comprising:
a bottom portion and, surrounding said bottom portion, a rim which is raised with respect to said bottom portion, said bottom portion being characterized in comprising a succession of annular regions which alternate in height between a base height and a height which is depressed from said base height to provide a series of grooves which can be bridged by the food article, wherein said grooves are about 3/8 inch wide, and each of said grooves includes an annular series of perforations which are about 1/8 inch in diameter.
a bottom portion and, surrounding said bottom portion, a rim which is raised with respect to said bottom portion, said bottom portion being characterized in comprising a succession of annular regions which alternate in height between a base height and a height which is depressed from said base height to provide a series of grooves which can be bridged by the food article, wherein said grooves are about 3/8 inch wide, and each of said grooves includes an annular series of perforations which are about 1/8 inch in diameter.
2. A pan as set forth in claim 1 wherein each of said annular regions of base height include a plurality of perforations which are about 1/8 inch in diameter.
3. A pizza crisper formed from aluminum sheet metal of essentially uniform thickness, said crisper comprising:
a bottom portion and, surrounding said bottom portion, a circular rim which rises in an upwardly concave arc above said bottom portion, said bottom portion being characterized by comprising a succession of annular lands separated by annular groove which can be substantially bridged by pizza dough, each of said grooves being perforated at circumferentially spaced locations to provide venting of the bridged spaces.
a bottom portion and, surrounding said bottom portion, a circular rim which rises in an upwardly concave arc above said bottom portion, said bottom portion being characterized by comprising a succession of annular lands separated by annular groove which can be substantially bridged by pizza dough, each of said grooves being perforated at circumferentially spaced locations to provide venting of the bridged spaces.
4. A pan as set forth in claim 3 wherein said grooves are about 3/8 inch wide.
5. A pan as set forth in claim 4 wherein said lands are about 1 3/8 inch wide.
6. A pan as set forth in claim 5 wherein each of said lands is also perforated a circumferentially spaced locations.
7. A pizza pan formed from aluminum sheet metal of essentially uniform thickness, said crisper comprising:
a bottom portion and, surrounding said bottom portion, a circular rim which rises in an upwardly concave arc above said bottom portion, said bottom portion being perforated in a pattern forming a series of essentially equally spaced rings of perforations, said bottom portion being further characterized in comprising a series of annular lands separated by annular grooves, each of said lands spanning a plurality of said rings with each of said grooves spanning a single ring.
a bottom portion and, surrounding said bottom portion, a circular rim which rises in an upwardly concave arc above said bottom portion, said bottom portion being perforated in a pattern forming a series of essentially equally spaced rings of perforations, said bottom portion being further characterized in comprising a series of annular lands separated by annular grooves, each of said lands spanning a plurality of said rings with each of said grooves spanning a single ring.
8. A pan set forth in claim 7 wherein said grooves are about 3/8 inch wide.
9. A pan set forth in claim 8 wherein said perforations are about 1/8 inch in diameter.
10. A pan set forth in claim 9 wherein said lands are about 1 1/8 inch wide.
11. A pizza pan formed from aluminum sheet metal of essentially uniform thickness, said pan comprising:
a bottom portion and, surrounding said bottom portion, a circular rim which rises in an upwardly concave arc above said bottom portion, said bottom portion being perforated with unrimmed holes in a pattern forming a series of essentially equally spaced concentric circular rings of perforations, said bottom portion being further characterized in comprising a series of flat annular lands separated by flat annular grooves which can be substantially bridged by pizza dough, each of said lands spanning a plurality of said rings with each of said grooves spanning a single ring thereby to provide venting of the bridged spaces.
a bottom portion and, surrounding said bottom portion, a circular rim which rises in an upwardly concave arc above said bottom portion, said bottom portion being perforated with unrimmed holes in a pattern forming a series of essentially equally spaced concentric circular rings of perforations, said bottom portion being further characterized in comprising a series of flat annular lands separated by flat annular grooves which can be substantially bridged by pizza dough, each of said lands spanning a plurality of said rings with each of said grooves spanning a single ring thereby to provide venting of the bridged spaces.
12. A pan set forth in claim 11 wherein said grooves are about 3/8 inch wide.
13. A pan set forth in claim 12 wherein said perforations are about 1/8 inch in diameter.
14. A pan set forth in claim 13 wherein said lands are about 1 1/8 inch wide.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/190,942 US5503063A (en) | 1994-02-03 | 1994-02-03 | Pizza crisper |
US08/190,942 | 1994-02-03 | ||
PCT/US1995/001535 WO1995020901A1 (en) | 1994-02-03 | 1995-02-03 | Pizza crisper |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2182687A1 CA2182687A1 (en) | 1995-08-10 |
CA2182687C true CA2182687C (en) | 2002-07-23 |
Family
ID=22703434
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002182687A Expired - Fee Related CA2182687C (en) | 1994-02-03 | 1995-02-03 | Pizza crisper |
Country Status (5)
Country | Link |
---|---|
US (1) | US5503063A (en) |
AU (1) | AU1744595A (en) |
CA (1) | CA2182687C (en) |
NZ (1) | NZ281109A (en) |
WO (1) | WO1995020901A1 (en) |
Families Citing this family (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5680956A (en) * | 1995-03-17 | 1997-10-28 | Pizza Hut, Inc. | Pizza pan and method |
US6286708B1 (en) | 1995-03-17 | 2001-09-11 | Pizza Hut, Inc. | Pizza pan |
US5776532A (en) * | 1996-07-22 | 1998-07-07 | Wang; Ping | Baking method and associated apparatus |
US5873300A (en) * | 1997-06-10 | 1999-02-23 | Kuhlman; Delmar A. | Apparatus for heating food |
US6054697A (en) * | 1997-07-26 | 2000-04-25 | Pizza Hut, Inc. | Pizza pan shielding systems and methods |
DE19750489A1 (en) * | 1997-11-14 | 1999-05-20 | Kaiser & Co Gmbh W F | Baking tray for baguettes and similar items |
DE19750487A1 (en) * | 1997-11-14 | 1999-05-20 | Kaiser & Co Gmbh W F | Baking tray for croquettes and similar items |
US5845805A (en) | 1998-01-08 | 1998-12-08 | Atd Corporation | Baking pan system |
US6783782B1 (en) | 1998-12-17 | 2004-08-31 | The Pillsbury Company | Grooved freezer-to-oven pizza crust |
US6125740A (en) | 1999-03-12 | 2000-10-03 | National Presto Industries, Inc. | Rotatable cooking apparatus |
US6463844B1 (en) | 2000-08-04 | 2002-10-15 | Testrite Baparoma International, Llc | Baking pan |
US6962724B2 (en) | 2000-12-04 | 2005-11-08 | Kraft Foods Holdings, Inc. | Apparatus for shipping and preparing baked food products |
US6743452B2 (en) | 2000-12-04 | 2004-06-01 | Kraft Foods Holdings, Inc. | One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same |
US6733808B2 (en) * | 2000-12-04 | 2004-05-11 | Kraft Foods Holdings, Inc. | One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same |
US20040234653A1 (en) * | 2003-05-22 | 2004-11-25 | Cogley Paul A. | Susceptor tray and mirowavable dough products |
CA2557267C (en) * | 2004-03-01 | 2013-04-23 | Kraft Foods Holdings, Inc. | Multi-purpose food preparation kit |
US20080116210A1 (en) * | 2006-11-16 | 2008-05-22 | Levy David E | Heat-moderating baking pan |
US20100065571A1 (en) * | 2008-09-16 | 2010-03-18 | John Olson | Pizza pan with domed center |
US20100084412A1 (en) * | 2008-10-06 | 2010-04-08 | Lee Lisheng Huang | Energy efficient range |
US9655464B2 (en) | 2012-10-01 | 2017-05-23 | Union Joints | Ventilated tray with riser |
KR101485918B1 (en) * | 2013-04-30 | 2015-01-26 | 동부대우전자 주식회사 | Cooking container for electronic cooker |
USD744777S1 (en) | 2014-08-27 | 2015-12-08 | General Mills, Inc. | Baking pan shield |
US10743713B2 (en) | 2017-10-17 | 2020-08-18 | Whirlpool Corporation | Cooking device with inset dispersing pattern |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
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US1316365A (en) * | 1919-09-16 | jacksobt | ||
US254770A (en) * | 1882-03-07 | Pie-baking plate | ||
US476340A (en) * | 1892-06-07 | Charles l | ||
US868312A (en) * | 1905-10-19 | 1907-10-15 | Margaret A Wilcox | Bake-pan. |
US1200741A (en) * | 1915-01-15 | 1916-10-10 | Ingeborg Lindgren | Culinary utensil. |
US1781302A (en) * | 1928-02-27 | 1930-11-11 | Clarence P Roberts | Ventilating baking pan |
US2346839A (en) * | 1941-03-27 | 1944-04-18 | Harriss | Baking utensil |
US2413204A (en) * | 1944-11-02 | 1946-12-24 | Alexander A Wolff | Cooking utensil |
US2573719A (en) * | 1948-05-26 | 1951-11-06 | Everedy Company | Regulating valve for cooking utensil covers |
US2924369A (en) * | 1955-08-17 | 1960-02-09 | Kaiser Aluminium Chem Corp | Metallic receptacles |
US4078479A (en) * | 1976-05-25 | 1978-03-14 | Haruki Mori | Burn-proof cooking utensil |
US4176591A (en) * | 1978-04-10 | 1979-12-04 | Power Douglas P | Cooking pan for baking pizza pies and like food products |
US4603052A (en) * | 1979-06-27 | 1986-07-29 | General Foods Corporation | Method for oven-heating frozen fried foods |
US4563946A (en) * | 1984-07-24 | 1986-01-14 | Barlow Richard A | Pizza pan |
US4676151A (en) * | 1985-09-03 | 1987-06-30 | Lincoln Foodservice Products, Inc. | Grooved baking pan |
GB2194879A (en) * | 1986-09-01 | 1988-03-23 | Meyer Manuf Co Ltd | Cooking pans |
US5078050A (en) * | 1989-08-18 | 1992-01-07 | Patentsmith, Ii, Inc. | Hot plate carrier |
US5076434A (en) * | 1989-11-29 | 1991-12-31 | Gap Container Corporation | Supporting container for pizza dough shells and a package for the same formed by the container |
US5242704A (en) * | 1991-11-26 | 1993-09-07 | Prestigiacomo Nick J | Method for cooking food using a flame suppressant marinating grill overlay |
US5351608A (en) * | 1992-03-18 | 1994-10-04 | Anchor Hocking Corporation | Bakeware with surface texture |
-
1994
- 1994-02-03 US US08/190,942 patent/US5503063A/en not_active Expired - Fee Related
-
1995
- 1995-02-03 WO PCT/US1995/001535 patent/WO1995020901A1/en active Application Filing
- 1995-02-03 NZ NZ281109A patent/NZ281109A/en unknown
- 1995-02-03 AU AU17445/95A patent/AU1744595A/en not_active Abandoned
- 1995-02-03 CA CA002182687A patent/CA2182687C/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
US5503063A (en) | 1996-04-02 |
WO1995020901A1 (en) | 1995-08-10 |
AU1744595A (en) | 1995-08-21 |
CA2182687A1 (en) | 1995-08-10 |
NZ281109A (en) | 1997-12-19 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKLA | Lapsed |
Effective date: 20130204 |